CHICKEN POT PIE WITH CHEDDAR CRUST
Steps:
- Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days. Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside. Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish. Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
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Hayden Thompson
[email protected]This chicken pot pie is a keeper! The cheddar crust is amazing and the filling is creamy and flavorful. I will definitely be making this again.
Irene Moreno
[email protected]This was my first time making chicken pot pie and it turned out great! The instructions were easy to follow and the dish was delicious.
Suraiya Munni
[email protected]I'm not a big fan of chicken pot pie, but this recipe was really good. The cheddar crust was a nice touch and the filling was flavorful. I would definitely make this again.
Gabriella Mccoy
[email protected]This chicken pot pie was amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Tanha Boy
[email protected]The cheddar crust was a nice touch and added a lot of flavor to the chicken pot pie. I would definitely make this again.
Mujeeb Shehzada
[email protected]I was hesitant to try this recipe because I'm not a big fan of chicken pot pie, but I'm glad I did. The cheddar crust was amazing and the filling was flavorful. I will definitely be making this again.
Mawanda Sulaiman
[email protected]This was my first time making chicken pot pie and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Dagmawi Tedla
[email protected]I'm not a huge fan of chicken pot pie, but this recipe changed my mind. The cheddar crust was amazing and the filling was creamy and flavorful. I will definitely be making this again.
SDB entertainment
[email protected]The chicken pot pie was easy to make and turned out delicious. The cheddar crust was a nice touch and added a lot of flavor. I would definitely make this again.
Ilam Singh
[email protected]This chicken pot pie with the cheddar crust was a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful. I especially loved the addition of the cheddar cheese, which gave the dish a nice cheesy flavor.